The Most Epic Fried Rice Ever

13 May

You think I’m kidding?  You think I’m exaggerating?  You don’t even know what’s about to hit you.

Yesterday Haley and I tried this crazy think called cooking, rather than doing our usual baking thing.  We were inspired by the crates of rice at Whole Foods that we admired last week and that I like to stick my hands into (like Amélie).  So we knew we wanted to make rice, and thusly consulted Pitchfork.  Haley found this recipe, which we adapted the hell out of.  According to the recipe, the rice should look like this:

 (image from the site linked above)

Wait until you sees ours.  Just wait.  Maybe you think I’m hyping this up too much, but you weren’te there for the making of this rice, so I see why you wouldn’t quite understand.

It’s okay.  You will.


  • 2 eggs
  • 1/2 of tofu (which I just saw.  We use the whole block. Haha… oops.)
  • 1 cup of white rice (we used Basmati), cooked
  • 1 cup of black rice (we used Chinese), cooked
  • 2 handfuls of bok choy (or baby bok if you are so inclined (we were)), stems and leaves sliced thinly
  • 4-5 spring onions or whatever onions you like/can find, since Whole Foods had a dearth of spring onions, diced into little rounds
  • 2-3 Tablespoons of Soy sauce or more if you are a sodium fiend
  • 1-2 Tablespoons of Rice Vinegar
  • Garlic paste, add to taste
  • One packet of Gobi Aloo seasoning mix (whatever that’s called… you can find it in the international aisle in Whole Foods)

Here’s how you do it:

Press the tofu.  I mean, press it.  A lot.  We had no idea what this meant, having never used tofu before.  The guy at the cash register told us that we really had to press it dry, or the outside would cook well and the inside would just taste like mushy tofu.  Which is true!  Oops.  You can google how to press tofu like we did.  What a pain.

This is how Haley feels about raw tofu.

This is not how press tofu by the way.

I was fascinated by this thing, so I took a lot of pictures.

While you’re pressing that, scramble the eggs.  When they’re just barely cooked, put them into a small dish and set aside.

In as much oil as you like, sear the tofu on all sides on medium-high heat.  While it’s searing, add the curry powder and salt to taste.  Once the tofu has browned, put that in a small dish also and set it aside.

Then fry the rice on medium-high heat.

This was before we cooked it, right after straining.  Isn’t it gorgeous?

Spread it around until it coats the bottom of the pan, making sure all the rice is soaked in oil.  (If you’re frying without oil… what are you doing.)  Wait for a few minutes and then scrape it all into the middle, mixing it well.  Spread it back out and wait for another few minutes.  Do this until it’s browned.

The rice actually was more purple than this, by the way.  I don’t know what happened to the picture.

Add the soy sauce, rice vinegar, and garlic paste.  You could use real garlic if you wanted to. It doesn’t really matter.  Anyway, mix that around.  Add the bok choy and cook until the leaves are a bit wilted.

Add in the tofu, eggs, and spring onions.


Didn’t I tell you it waas epic?  This rice.  This rice.

Is purple.  And tastes like soy sauce and curry.  The greens are perfect, also, because they really offset the strong, salty flavors of the shit ton of spices we used.



5 Responses to “The Most Epic Fried Rice Ever”

  1. The Vagabond Baker 13/05/2012 at 5:02 pm #

    That looks sooooooo good! yum love fried tofu.

  2. Needle and Fork 13/05/2012 at 6:03 pm #

    Your fried tofu looks perfectly fried! This meal looks delicious.

    • thedancingtoast 13/05/2012 at 6:04 pm #

      Thank you! We got pretty lucky for our first time cooking anything.

  3. Quick Asian Recipes - Ashish Negi 13/05/2012 at 6:58 pm #

    Reblogged this on Quick Asian Recipes and commented:
    Restos in Singapore.

  4. mydearbakes 15/05/2012 at 4:58 am #

    Looks so yummy! =)

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